Creamy Tuscan Shrimp and Scallops is a luxurious, restaurant‑style seafood dish that’s surprisingly easy to prepare at home. With succulent scallops and plump shrimp bathed in a rich, garlicky cream sauce infused with sun‑dried tomatoes and fresh spinach, this recipe strikes the perfect balance between elegance and comfort. In just about 30 minutes from start to finish, you can bring the flavors of an Italian coastal trattoria to your own dining table. Whether you’re cooking for guests or craving a special weeknight dinner, this dish delivers in taste and presentation.
Why You’ll Love This Recipe
You’ll love this Creamy Tuscan Shrimp and Scallops recipe because it feels indulgent without being fussy. The pairing of shrimp and scallops adds both texture and sophistication. The sauce is creamy yet bright thanks to sun‑dried tomatoes and spinach, giving you depth without heaviness. It’s also very flexible — you can serve it over pasta, rice, or even zucchini noodles for a lighter version. It’s a great way to elevate seafood night.
Ingredients
Here’s what you’ll need (adjust portions to your taste or serving size):
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½ pound sea scallops
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½ pound large shrimp, peeled and deveined
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½ teaspoon kosher salt (or to taste)
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¼ teaspoon freshly cracked black pepper (or more to taste)
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2 tablespoons olive oil
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1 tablespoon freshly minced garlic
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1 cup chicken broth
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1 cup heavy cream
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¾ cup sun‑dried tomatoes in oil, drained and thinly sliced
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¾ cup shredded Parmesan cheese
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¼ teaspoon Italian seasoning
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3 cups tightly packed fresh spinach
Step‑by‑Step: How to Make Creamy Tuscan Shrimp and Scallops
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Prep seafood and season
Rinse the scallops and shrimp gently under cold water, then pat them dry thoroughly with paper towels. Season both sides with salt and pepper. -
Cook scallops
In a large skillet over medium-high heat, add the olive oil. Once shimmering, place the scallops and cook for about 2½ minutes per side, until golden brown and slightly firm to the touch. Transfer them to a plate and set aside. -
Cook the shrimp
If needed, add a little more olive oil to the skillet. Add the shrimp and cook roughly 1½ minutes per side, just until they turn pink and opaque. Transfer the shrimp to the same plate with scallops. -
Sauté garlic
Reduce the heat slightly. Add the minced garlic to the skillet and stir constantly for about 30 seconds, until fragrant (don’t let it brown or burn). -
Make the sauce
Pour in the chicken broth, then the heavy cream. Stir in the sliced sun‑dried tomatoes, shredded Parmesan cheese, and Italian seasoning. Stir well to combine all the elements. -
Simmer and thicken
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3–4 minutes. This allows flavors to meld and the sauce to start thickening. -
Wilt spinach
Add the fresh spinach into the sauce and continue simmering for another 1–2 minutes, until the spinach is just wilted and the sauce has reached a slightly thicker consistency. -
Adjust seasoning
Taste the sauce and add more salt or pepper if needed. -
Return seafood and serve
Place the cooked shrimp and scallops back into the skillet, gently nestling them in the sauce, and let them warm through for about 30 seconds. Serve the dish immediately, spooning extra sauce over the seafood. Optionally serve it over cooked pasta, rice, or a vegetable base.
Helpful Tips
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Dry seafood thoroughly before cooking — moisture prevents proper searing.
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Don’t overcrowd the pan when searing scallops or shrimp; work in batches if necessary to preserve a golden crust.
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Use good-quality sun‑dried tomatoes (not overly salty) and drain off excess oil so the sauce doesn’t become greasy.
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Keep the heat moderate once you add cream — too high heat can cause the sauce to split.
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Stir occasionally but gently — once seafood is back in, avoid over-stirring so they don’t break apart.
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If sauce is too thin, simmer a minute longer or stir in a bit more Parmesan to help it thicken.
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If sauce is too thick, thin it with a splash of broth or cream.
Substitutions and Variations
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Protein swaps: You can replace scallops or shrimp with bay scallops, chunks of firm white fish (cod, halibut), or even chicken breast slices for a non‑seafood version.
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Dairy alternative: For a lighter texture, substitute half-and-half or evaporated milk (though the sauce may be thinner).
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Greens: Swap spinach with baby kale, arugula, or Swiss chard (just adjust wilting time).
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Cheese: Use Pecorino Romano or a mix of Parmesan and grated Asiago or Grana Padano.
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Sun‑dried tomatoes: If unavailable, use roasted red peppers (drained) for a milder sweetness or even diced tomatoes (just reduce the liquid a bit).
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Herbs: Add fresh basil, parsley, or a pinch of red pepper flakes for extra flavor or heat.
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Low-carb version: Serve over zucchini noodles or shirataki noodles instead of pasta or rice.
Storage Instructions
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Cool before storing: Let leftovers cool to room temperature (but don’t leave out over 2 hours) before refrigerating.
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Refrigerator: Store in an airtight container for up to 2 days.
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Reheating: Reheat gently over low heat on stovetop or in microwave at medium power, stirring occasionally. If the sauce thickened too much, add a splash of broth or cream to loosen it.
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Freezing: Not recommended — cream sauces tend to separate when frozen and thawed, losing smooth texture.
Nutritional Information
Here’s an approximate nutrition breakdown per serving (assuming 4 servings, without pasta):
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Calories: ~ 380 kcal
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Protein: ~ 30 g
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Fat: ~ 25 g
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Saturated Fat: ~ 12 g
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Carbohydrates: ~ 6 g
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Fiber: ~ 1.5 g
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Sugars: ~ 2 g
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Sodium: ~ 550 mg (varies with salt and broth)
(These values are estimates — actual values will vary based on exact ingredients, brands, and portion sizes.)
Serving Suggestions
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Serve Creamy Tuscan Shrimp and Scallops over linguine, fettuccine, or angel hair pasta to soak up the sauce.
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For lighter fare, serve it over cauliflower rice or zucchini noodles.
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Accompany with a crisp green salad (e.g. arugula, mixed greens) dressed in lemon vinaigrette to cut richness.
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Pair with crusty bread or garlic toast to mop up the creamy sauce.
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A side of roasted asparagus or steamed green beans adds a simple vegetable complement.
Frequently Asked Questions About Creamy Tuscan Shrimp and Scallops
Q1: Can I use frozen shrimp or scallops?
Yes — you can use frozen seafood, but thaw them fully in the refrigerator or under cold water and pat them dry very thoroughly before cooking. Excess moisture will prevent proper searing and may dilute the sauce.
Q2: Can I lighten the dish or make it dairy-free?
You can lighten it slightly by using half-and-half or reduced-fat milk instead of full heavy cream, though the texture will be less rich. For a dairy-free version, you could experiment with coconut cream or cashew cream, but that will change the flavor profile.
Q3: Can I double or halve this recipe?
Absolutely. Just scale all components proportionally, and adjust cooking times slightly as needed (e.g. sauce may take a moment longer to simmer if doubled). Work in batches when searing seafood if your skillet size is limited.
Q4: Will the sauce thicken too much on standing?
It might. The sauce will continue to thicken slightly as it cools. If it becomes too thick when reheating, stir in a little broth, cream, or even water to reach the desired consistency.
Q5: How do I know when the scallops and shrimp are cooked perfectly?
Scallops are done when they are golden and just firm to the touch, with a slight spring back (usually ~2½ minutes per side). Shrimp are done when they turn opaque and pink, with tails curled (usually ~1½ minutes each side).
Q6: Can I prepare parts ahead of time?
You can pre-slice the sun‑dried tomatoes, shred the Parmesan, and wash the spinach in advance. However, it’s best to cook the seafood and sauce just before serving so everything stays fresh and the seafood remains tender.
Conclusion
Thank you so much for letting me share this Creamy Tuscan Shrimp and Scallops recipe with you. I hope it brings a touch of elegance and indulgence to your table without being overly complicated. It’s one of my personal favorites — rich yet bright, comforting yet impressive. I love how quickly it comes together, and how versatile it is for different sides and dietary tweaks. May this dish bring joy to your dinner table, warm your home with its delicious aroma, and delight your taste buds. Happy cooking, and enjoy every creamy, flavorful bite!
Print
Creamy Tuscan Shrimp and Scallops
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
Creamy Tuscan Shrimp and Scallops is a quick, elegant seafood recipe with shrimp, scallops, and spinach in a garlic Parmesan cream sauce. Serve over pasta, rice, or veggies for a flavorful 30-minute dinner.
Ingredients
½ lb sea scallops
½ lb large shrimp, peeled and deveined
½ tsp kosher salt
¼ tsp freshly cracked black pepper
2 tbsp olive oil
1 tbsp minced garlic
1 cup chicken broth
1 cup heavy cream
¾ cup sun-dried tomatoes, sliced
¾ cup shredded Parmesan cheese
¼ tsp Italian seasoning
3 cups fresh spinach
Instructions
-
Prep seafood and season
Rinse the scallops and shrimp gently under cold water, then pat them dry thoroughly with paper towels. Season both sides with salt and pepper. -
Cook scallops
In a large skillet over medium-high heat, add the olive oil. Once shimmering, place the scallops and cook for about 2½ minutes per side, until golden brown and slightly firm to the touch. Transfer them to a plate and set aside. -
Cook the shrimp
If needed, add a little more olive oil to the skillet. Add the shrimp and cook roughly 1½ minutes per side, just until they turn pink and opaque. Transfer the shrimp to the same plate with scallops. -
Sauté garlic
Reduce the heat slightly. Add the minced garlic to the skillet and stir constantly for about 30 seconds, until fragrant (don’t let it brown or burn). -
Make the sauce
Pour in the chicken broth, then the heavy cream. Stir in the sliced sun‑dried tomatoes, shredded Parmesan cheese, and Italian seasoning. Stir well to combine all the elements. -
Simmer and thicken
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3–4 minutes. This allows flavors to meld and the sauce to start thickening. -
Wilt spinach
Add the fresh spinach into the sauce and continue simmering for another 1–2 minutes, until the spinach is just wilted and the sauce has reached a slightly thicker consistency. -
Adjust seasoning
Taste the sauce and add more salt or pepper if needed. -
Return seafood and serve
Place the cooked shrimp and scallops back into the skillet, gently nestling them in the sauce, and let them warm through for about 30 seconds. Serve the dish immediately, spooning extra sauce over the seafood. Optionally serve it over cooked pasta, rice, or a vegetable base.
Notes
Do not overcook seafood — it becomes rubbery.
Use freshly grated Parmesan for best results.
Great with pasta, zoodles, or cauliflower rice.
Not suitable for freezing due to the cream base.
Nutrition
- Serving Size: 1 portion (¼ of total)
- Calories: 380 kcal
- Sugar: 2 g
- Carbohydrates: 6 g
- Protein: 30 g
